Meuniere-Style Sole Stuffed with Mushrooms

Whole soles cooked meuniere-style, filleted and stuffed with a mushroom duxelle, served on a bed of creamy leeks with a lemon-butter sauce.

Ingredients

3 whole	Large sole(s) (1 kg)
80 g	Unsalted butter
50 ml	Lemon juice
6 pinches	Fine salt
6 pinches	Piment d'Espelette
30 g	Plain flour
1 bulb	Garlic
50 ml	Olive oil
200 ml	Double cream
300 g	Button mushrooms
6 whole	Leeks
60 g	Unsalted butter (for the rest of the recipe)
1 whole	Shallot
50 ml	Olive oil (for the rest of the recipe)

Trim the leeks, keeping only the white and tender green parts of the leaves. Split them in four lengthwise without cutting all the way down, then wash and drain. Finely slice them. In a casserole pan with a knob of butter, sweat the leeks with a pinch of salt. Add 100 ml of cream and cook over a low heat.
Peel the mushrooms and the shallot. Dice the shallot and quarter the mushrooms. Pour a lug of olive oil into a pan, then sweat the shallot with a pinch of salt. Add the mushrooms, then the rest of the cream. Bring to a boil, then whiz and check the seasoning. Put the mushroom duxelle back into the pan and cook it again to dry it out. Set aside.
Preheat the oven to 200°C. Trim the soles, then cut them in 2 lengthwise and flour them. In a very hot frying pan with olive oil, cook the soles skin side down. Add the butter and the garlic clove and cook a few minutes over a low heat. Turn over the soles and keep cooking, drizzling them with the butter from the pan. Remove from the heat and let rest for a moment. Fillet the soles, then stuff them with the mushroom duxelle. Check the seasoning. Put the fish into the oven for 5 minutes.
Reheat the leeks. For the sauce, add a splash of lemon juice to the butter from the pan.
Arrange a bed of leeks on a plate, place the soles beside it, make a line of mushroom duxelle and accompany everything with the sauce.